Parmesan Zucchini Muffins: Best Easy Brunch Recipe Ideas

Welcome to your new favorite brunch recipe—Parmesan Zucchini Muffins! These savory muffins are the perfect addition to any brunch menu, combining the fresh flavors of zucchini with the rich taste of Parmesan cheese. Easy to make and deliciously satisfying, these muffins are sure to be a crowd-pleaser at your next gathering.

Why You’ll Love This Recipe

Parmesan Zucchini Muffins are not only delicious but also incredibly versatile. Packed with nutritious zucchini and protein-rich cheese, they offer a perfect balance of flavors that can be enjoyed at any time of day. Whether you’re hosting a brunch, looking for a quick breakfast, or simply craving a savory snack, these muffins fit the bill.

The use of zucchini makes these muffins moist and tender, while the Parmesan adds a delightful cheesy flavor that’s hard to resist. With a straightforward recipe, they’re ideal for both novice and experienced bakers looking to whip up something homemade and special.

Context/Background

Inspired by the classic Italian combination of zucchini and Parmesan, these muffins bring a savory twist to traditional baking. Zucchini muffins originally gained popularity as a way to utilize surplus garden zucchini. Over the years, the recipe has evolved, incorporating cheese to enhance the flavor and appeal, creating a beloved option for those who enjoy savory baked goods.

Recipe Details

Serves: 12

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 cups grated zucchini
• ½ cup grated Parmesan cheese
• 2 large eggs
• ¼ cup olive oil
• ½ cup milk
• 1 tsp dried Italian herbs

Directions

1. Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.
2. In a large bowl, mix together the flour, baking powder, baking soda, and salt.
3. In another bowl, whisk the eggs, then add the olive oil and milk, stirring well.
4. Fold the wet ingredients into the dry ingredients until just combined.
5. Add the grated zucchini, Parmesan cheese, and Italian herbs. Mix until all ingredients are evenly distributed.
6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Tips for Perfect Parmesan Zucchini Muffins

• Be sure to squeeze out excess moisture from the grated zucchini before adding it to the batter.
• For a richer flavor, try using a mix of Parmesan and another hard cheese like Asiago.
• Don’t overmix the batter; stirring just until combined helps keep the muffins tender.
• For added texture, sprinkle some extra Parmesan on top before baking.

Serving Suggestions

These Parmesan Zucchini Muffins are perfect on their own or paired with a side of scrambled eggs for a hearty breakfast. They also make a great accompaniment to soups and salads, adding a delicious, savory touch to your meal.

Storage and Leftovers

Store any leftover muffins in an airtight container in the refrigerator for up to five days. To reheat, simply microwave for 20-30 seconds or warm in a low oven. These muffins can also be frozen for longer storage—just thaw them overnight in the fridge before enjoying.

Final Thoughts

If you’re looking to add a savory treat to your brunch repertoire, these Parmesan Zucchini Muffins are an excellent choice. Their delightful balance of flavors and ease of preparation make them a must-try. So why not give them a go and discover your new favorite muffin?

Recipe Notes

• Feel free to add some chopped nuts or seeds for an extra crunch.
• You can substitute half of the all-purpose flour with whole wheat flour for a healthier twist.
• If you prefer a stronger herb flavor, add fresh basil or parsley to the batter.